Friday, March 16, 2012

The Best Muffins EVER! Banana Nut Coffee Cake Muffins

Happy Friday and welcome to Diving Into Decadence. I am so excited to share this recipe with you. It is a go to muffin recipe in our home, a great base that you can make many muffin varieties with. I have made blueberry, apple streusel,banana and chocolate chip. It is so delicious it could be a fantastic breakfast or a perfect dessert. Either way, we love them and I am sure you will too!

These are absolutely the best muffins I have made and I usually make 2 double batches at a time. It doubles perfectly. The muffins freeze like a dream, just pull them out of the freezer and pop them in the microwave for 30 seconds and they are perfect!

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Your batter may separate if the ingredients are not room temperature. If so, scrape down the bowl and continue, it will smooth out during the next step. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.

Place bananas in a blender or food processor and puree.

Add banana puree and nuts and mix until combined.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.